Recipe by Sandi (From CA)
Top Review by EinyOpi
I had saved this recipe from 2003 and just made it last night!! Thought I'd post the recipe and just found that you already had. Loved this!! Very easy and quick to make but looks like you spent a lot more time. Flavors are delicious together, even my hubby loved it. Since I made it last minute I used Panko for the crumbs, a mix or grated and shredded un-fancy parmesan and bought already thinly sliced beef. I also didnt have string so I used the turkey pins to pin it together... just be careful of your pan when cooking. I highly recommend trying this recipe
- 1 1⁄2 lbs fresh plum tomatoes, coarsely chopped
- 2 cloves garlic, smashed and peeled
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 4 1⁄2 tablespoons olive oil
- 1⁄3 cup pitted green olives, chopped
- 1 tablespoon drained bottled capers, chopped
- 4 tablespoons pine nuts
- 1⁄4 cup fresh breadcrumb, from an italian loaf
- 2⁄3 ounce finely grated parmigiano-reggiano cheese (1/3 cup)
- 4 tablespoons finely chopped fresh flat-leaf parsley
- 1 lb boneless beef top round steak, cut in 2 pieces (1/4 inch thick)
Directions See How It's Made
- Make tomato sauce: Cook tomatoes with garlic, salt, and 1/8 teaspoon pepper in 2 tablespoons oil in a 2-quart heavy saucepan over moderately high heat, stirring occasionally, until tomatoes have broken down and sauce is thickened, 8 to 12 minutes.
- Make filling: While tomatoes are cooking, pulse olives, capers, and 2 tablespoons pine nuts in a food processor until coarsely chopped and transfer to a bowl.
- Stir in bread crumbs, cheese, 2 tablespoons parsley, 1 tablespoon oil, and remaining 1/8 teaspoon pepper.
- Pulse tomato sauce in cleaned processor until coarsely puréed, then return to saucepan and keep warm.
- Make beef rolls: Pound meat between 2 sheets of plastic wrap with flat side of a meat pounder or with a rolling pin until 1/8 inch thick, then cut each piece in half crosswise.
- Sprinkle 1 piece of beef evenly with one fourth of filling.
- Starting with a long side, roll up beef, then tie in 3 places with kitchen string.
- Season beef roll well with salt and pepper.
- Make 3 more rolls with remaining beef and filling.
- Heat remaining 1 1/2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until just beginning to smoke, then cook beef rolls, turning, until well browned on outside, 3 to 4 minutes for medium-rare.
- Let beef stand 5 minutes.
- Cut off kitchen string and halve each roll diagonally.
- Spoon sauce onto 4 plates, then top with beef and sprinkle with remaining 2 tablespoons each of pine nuts and parsley.